Keto Thai Green Chicken Curry
Simmered in curry paste
- Time
- 28 min
- Serves
- 3
- Calories
- 340 kcal
- Protein
- 38 g
About this recipe
Green curry paste is where Thai flavor lives—a vibrant blend of green chilies, garlic, and herbs that transforms simple chicken into something restaurant-quality in under 30 minutes. Full-fat coconut milk isn't a luxury here; it's essential. The fat emulsifies the paste, makes the sauce silky, and keeps the protein quota high at 38 grams per serving, all while carbs stay at 6 grams.
Cubed chicken breast cooks faster than larger pieces, and the increased surface area means more sauce penetration. Fish sauce is polarizing but essential—just a teaspoon or two adds savory depth without fishiness. Thai eggplant is traditional but hard to find; regular eggplant cubed works, as do sugar snap peas or bamboo shoots. The lime juice goes in off-heat to preserve its brightness. Serve over cauliflower rice, with fresh Thai basil scattered on top and a lime wedge on the side. This curry tastes even better the next day after flavors have melded.
Ingredients
Quantities for 3 servings.
Method
- 1Heat coconut oil in a large pot over medium heat, add curry paste and cook for 2 minutes until fragrant.
- 2Pour in coconut milk and stir well to combine with curry paste.
- 3Add cubed chicken and bring to a simmer, cook for 12 minutes until chicken is nearly cooked.
- 4Add bell peppers and Thai eggplant, simmer for 8 minutes until vegetables are tender-crisp.
- 5Stir in fish sauce and lime juice, adjust seasoning to taste.
- 6Add Thai basil leaves just before serving, stir gently, and serve hot.
